📍 Where this dish comes from: Mumbai
Discover the history of this region →
Discover the history of this region →
Achari (pickle-spiced) marinades use the complex flavors of traditional Indian pickles — fennel, nigella, fenugreek, and dried mango — to create a tantalizingly tangy char. Deeply savory, meaty mushrooms bathed in this marinade are grilled until they caramelize at the edges into something simultaneously pungent, smoky, and so satisfyingly bold you will completely forget they are vegetables. Mushrooms absorb these flavors spectacularly.
What You’ll Need
Servings: 3 servings
Calories: 120kcal
Ingredients
- 300 g large button mushrooms
- 2 tbsp full-fat yogurt
- 1 tsp achari masala (pickle spice mix)
- 1/2 tsp red chili powder
- 1/2 tsp fennel seeds lightly crushed
- 1/4 tsp nigella seeds
- 1 tbsp mustard oil
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Clean mushrooms and leave whole if small, halve if large.
- Mix all marinade ingredients.
- Coat mushrooms and rest 20 minutes.
- Thread onto skewers.
- Grill or broil on high 8–10 minutes, turning once.
- Finish with a squeeze of lemon.
Nutrition
Serving: 1serving | Calories: 120kcal | Protein: 5g | Fat: 8g | Fiber: 2g
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Health Benefits
- Mushrooms provide beta-glucans, immune-modulating polysaccharides.
- Nigella seeds (kalonji) contain thymoquinone, a compound studied for its anti-inflammatory properties.
- Fennel seeds are traditionally used to support digestion and provide anethole, a compound studied for its antifungal properties.